(1 servings)

2 c Sharp cheddar cheese
2 c Shredded swiss or white
Cheddar cheese
2/3 c Chopped black olives
2/3 c Chopped pine nuts
2 Onions, chopped
8 cl Garlic
2 tb Dried oregano
2 ts Ground cumin
1 cn Whole kernel corn, drained
2 cn (4-oz each) green chilies,
Chopped
2 ts Olive oil

Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor.
Combine all ingredients in a large bowl.